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South Indian Egg curry (Kerala style)
Bring South Indian flavours to your dinner table with this easy and delicious Egg Curry recipe. Perfect for a quick weeknight meal.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Keyword:
south indian egg curry
Servings:
4
People
Calories:
284
kcal
Author:
Sandhya Hariharan
Ingredients
6
hard Boiled Eggs
shelled and halved
2
tsp
coconut Oil
½
tsp
mustard Seeds
½
tsp
fennel Seeds
1
inch
cinnamon stick
3
cardamom
10
curry Leaves
1
medium White Onion
diced
1
inch
ginger
grated
3
Cloves
garlic
minced
2
large Vine Tomatoes
pureed
2
green chilli
sliced
1
tbsp
ground coriander
¼
tsp
turmeric
½
tsp
Garam masala
½
tsp
chilli Powder
Add more if you like it spicier
1
cup
coconut milk
salt to taste
2
tbsp
fresh Coriander leaves
Instructions
Heat Oil in a Pan, add mustard seeds and fennel seeds, and allow it to splutter.
Add green chillies, curry leaves, cinnamon, cardamom and and fry for 1 minute until fragrant.
Next, add the onion, ginger and garlic and saute for 4-5 minutes, until translucent.
Add the tomatoes and spice powders and cook for 6-7 minutes, until the masala comes together.
Now add ½ a cup water to the onion tomato masala to adjust the consistency.
Add coconut milk, bring the curry to boil and then simmer for 5 minutes.
Now add egg and stir. Serve hot with f
latbread.
Notes
** Curry Leaves - They are available to buy in asian grocery stores. You may choose to leave it out if its not accessible.
Garnish with Coriander leaves if you fancy.
YOU WILL ALSO LOVE THESE VEGETARIAN CURRIES
Vegetarian Rogan Josh
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Aloo Matar
Paneer Peshawari
Dhaba style Dal Makhani
Paneer Makhani
Saag Aloo
Palak Paneer
Nutrition
Calories:
284
kcal
|
Carbohydrates:
10.4
g
|
Protein:
11
g
|
Fat:
23.7
g
|
Saturated Fat:
16.8
g
|
Cholesterol:
246
mg
|
Sodium:
108
mg
|
Potassium:
510
mg
|
Fiber:
3.5
g
|
Sugar:
5
g
|
Vitamin D:
23
µg
|
Calcium:
69
mg
|
Iron:
3
mg